With just 5 ingredients, this Rosemary Crackers recipe is super easy to make. All you need is almond flour, egg, rosemary, olive oil, and salt. I love making homemade paleo crackers. They’re much fresher than store bought and far less expensive.
I was diagnosed with celiac disease in 1998 and that’s when I went on a gluten-free diet. In 2001, I realized I needed to take things up a notch, and so I went on a grain-free diet. Since then, I’ve been creating loads of easy paleo recipes for you, all with as few ingredients as possible!
I was thrilled when the Almond Board of California reached out and asked me to work with them to promote healthy eating. Almonds are my favorite superfood. I wrote an entire cookbook using almond flour! So, I developed these wonderfully flavorful Rosemary Crackers made of almond flour as well as the video below.
Rosemary Crackers
Ingredients
- 1¾ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 large egg
Instructions
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, Whisk together olive oil and egg
- Stir wet ingredients into almond flour mixture until thoroughly combined
- Roll dough into a ball
- Press between 2 sheets of parchment paper to ⅛ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto a baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 350°F for 12-15 minutes, until lightly golden
- Let crackers cool on baking sheet for 30 minutes, then serve
If you can eat dairy these gluten-free Rosemary Crackers are delicious with goat cheese. If you are on a dairy-free diet, serve this easy paleo crackers recipe with these delicious paleo condiments!
Check out this helpful video that shows you how to make this easy paleo crackers recipe!
herbalchef says
I made the crackers last night using fresh rosemary from my garden. They are simple to make and delish! We loved the texture and the taste. However, I stored them in a tin in an attempt to keep them crispy and today they are not as crunchy as they were yesterday. Still delish but I’m looking for some crunch when I want a cracker. I realize that in Elana’s home most of the creations don’t last until the next day but we are just 2 adults that don’t overeat so we need to be sure we can store extras. If anyone has any ideas, please let me know.
colormepink says
They should crisp back up with a few minutes in the oven. If you wouldn’t go through a full batch in less than a week’s time I would either cut down the recipe or maybe freeze a few to see how they did. You can freeze nuts, but I don’t know what it would do to the finished texture of a cracker. Then, when you want a snack, just pop a serving into the oven to recrisp.
Ciaochowlinda says
I would love a bunch of these with a glass of wine.
herbalchef says
I can assure you that it’s a great compliment to a glass of wine. I was actually having one when they came out of the oven. It was really hard to wait 30 min to taste them!
ThermomixBlogger Helene says
I just made these using regular almonds and the Thermomix kitchen machine and have already posted about it on my blog! Y-U-M. I loved rosemary before this, and now even more. What an outstanding combination of flavours. Thank you this fantastic recipe. I’ll be doing it again cuz these puppies go FAST!
MaryBeth says
I made these, and they were delicious. I was out of almond flour, so I ground up some blanched almond slivers in my mini-blender. They worked fine. It’s a great snack. I have to go on a trip soon, and I plan to take a batch with me.
Thanks, Elana.
Beth says
I made these yesterday and they turned out wonderfully.
Brought some with me to work today to have with my lunch. Yum!
Shannon says
I just made these crackers and they are so delicious! I used the Honeyville Blanched Almond Flour. I cannot say enough about how good these are. And my kitchen smelled heavenly from the rosemary while they were baking. They are so simple to make – 5 ingredients! I can’t wait to try Elana’s other cracker recipes. Thank you for this recipe, Elana!
Off topic – I tried to bread chicken with almond flour and shredded coconut and while it tasted awesome, the texture wasn’t crunchy enough. I baked in the oven after spraying with olive oil spray. Any ideas?
Shannon
Brandon May says
Nice! I am definitely giving these a try. I’ll probably be grinding my own almonds for this one, because I just can’t wait! All the ingredients look very nourishing. Thank you Elena.
Primal Toad says
These look great! Ever since I went primal I have avoided crackers completely. I will have to give these a shot soon! Great substitute for bread I guess. They sound great with some sliced meet!
Karen Robertson says
Elana,
I have never attempted crackers before but this recipe is inspiring. Thank you for all that you do to make living the gluten free life more enjoyable.
Abigail says
Elana, my favorite way to eat almonds is to soak them overnight in water and something acidic (usually yogurt, but vinegar works, just a T or 2). Then I peel them (they pop right out of their peel because they plump so much). I rinse them and dehydrate them with a bit of salt.
:)
Then I slice them for salads, etc. Or just munch them.
Hope you don’t mind pure randomness in comments LOL.